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RIS Barrel project 2016

309 calories 34.5 g 12 oz
Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 309 calories (Per 12oz)
Carbs: 34.5 g (Per 12oz)
Created Friday September 30th 2016
1.092
1.027
8.52%
110.98
36.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.83 lb United Kingdom - Maris Otter Pale14.83 lb Maris Otter Pale 38 3.75 83.6%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.8%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 2.8%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.8%
0.30 lb American - Black Malt0.3 lb Black Malt 28 500 1.7%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 1.7%
0.30 lb American - Roasted Barley0.3 lb Roasted Barley 33 300 1.7%
17.73 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summit1 oz Summit Hops Pellet 18.5 Boil 75 min 68.67 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 45 min 16.3 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.65 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.81 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.54 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21.16 qt 164 is the strike temp. Target is 152 Decoction 164 °F 75 min
32.58 qt Sparge 200 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

6gal recipe at 70% efficiency:
OG 1.091
FG 1.026
ABV 8.5
IBU 60
SRM 35
Mash temp 152F, 120min Boil, Whirfloc 5 min, Ferment at 65F
Grain:
17.8 lb Marris Otter
9.5 Oz Caramunich I
9.5 Oz Crystal 120
9.5 Oz Crystal 60
9.5 Oz Special Roast or Brown Malt
5.5 Oz Chocolate Malt
5.5 Oz Black Malt
5.5 Oz Roast Barley
Hops:
1 oz Summit 75 min Boil Pellet 18.5%
1 oz East Kent Goldings 45 min Boil Pellet 5%
1 oz EKG 30 min Boil Pellet 5%
1 oz EKG 15 min Boil Pellet 5%
1 oz EKG 5 min Boil Pellet 5%
Yeast:
British Ale (WLP005, Wyeast 1187 Ringwood Ale Yeast, Safale-04)
Pro tip!!! Ringwood is used by Cooper River Brewing.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-09-30 15:37 UTC
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